Yesterday I showed you my new cake pans! Well, I immediately put them to work. Let me emphasize, I am not a professional. I have zero training in cake-making. None. at. all.
But I've been making them since I was a teenager and I love doing it. Well, since my baby brother decided that he wanted me to make his wedding cake (above)...my first ever wedding cake, I've been studying, reading, and practicing every chance I get.
When my pans arrived yesterday, I immediately wanted to play with them. And since my brother and very sweet soon to be sister-in-law haven't decided between Marshmallow Fondant and Buttercream...I decided to bake 2 miniature cakes for them to look at.
Before I trick you into thinking I actually finished two cakes yesterday, let me say....I didn't. But maybe I'll make more progress today.
In the meantime, here's what I did get done. Did get done? Is that grammatically correct? It sounds funny.
*If you want a pure white (no egg whites or dyes from the pudding, check out this True White Cake (White Almond Sour Cream Cake) recipe.
**Pillsbury Cake mixes are my brand of choice for white, yellow, butter and strawberry cakes. When I do chocolate cake, I use Duncan Hines and when I do carrot cake, it's Betty Crocker.
*** (Update September 2012) Pillsbury has changed their box mixes to a size of 15.25 ounces. Because I'm so set in my ways and amounts for pans and recipes, I opt to buy extra cake mixes and weigh then add in an extra 3 ounces of cake mix to each recipe. Does that make sense? Check out my post here for more details.
Do you have any questions about this cake? Please leave them in the comments and I’ll do my best to answer and help out!